Crunchy pickled vegetable salad
This cold, crisp and crunchy salad is a great make-ahead side that’s ready in 20 minutes.

Serves
6
Prep
15m
Note: + 5 mins standing time
Cooking
0m
Ingredients
- 1 medium fennel, finely shaved, fronds reserved
- 1 medium zucchini, peeled into ribbons
- 1 bunch radishes, thinly sliced
- 1/2 cup (100g) drained Coles Bread & Butter Sliced Pickles (reserve 1/4 cup/60ml liquid from the jar)
- 2 tbs lemon juice
- 2 tsp Coles Wholegrain Mustard
- 2 tbs extra virgin olive oil
- 1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
Method
STEP 1
Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
STEP 2
Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
STEP 3
Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.